Levain Bakery Chocolate Chip Cookies
Thick and chewy chocolate chip cookies with a crispy exterior and gooey chocolate center, perfect for indulgence and customization.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon sea salt
- 2 cups chocolate chips semi-sweet or dark, based on your preference
- 1 cup chopped nuts optional, walnuts or pecans work well
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract. Continue mixing until everything is well blended.
- In a separate bowl, combine the all-purpose flour, baking soda, baking powder, and sea salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the chocolate chips and nuts if you choose to include them. Ensure the chips are evenly distributed throughout the dough.
- Using a large spoon or ice cream scoop, drop generous portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
- Bake in the preheated oven for 12-15 minutes or until the edges are golden brown but the centers remain slightly soft.
- Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
Serve warm for a gooey texture, and consider adding a sprinkle of sea salt before serving. For variety, try adding espresso powder, coconut, or other chocolate varieties.